Task:
1. Prepare a calibration curve for the glucose standards with DNS reagent—be sure to include your equation of the line on the graph.
2. You will use this calibration curve to determine the glucose content of all the sample results posted Use units of pg/mL on the x-axis.
3. Calculate the average reducing sugar content for the unripe, ripe and over ripe banana samples. Report this value as a percentage of the original wet weight. Place these values in a properly labelled table.
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